Description
Indulge in the tropical flavors of this Coconut Cream Dream Cake. A moist white cake infused with coconut milk, topped with a luscious cream of coconut mixture, homemade whipped cream, and toasted shredded coconut. A delightful dessert that’s perfect for any occasion.
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 cup canned coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract
Topping:
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut (toasted or plain)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake: In a large bowl, combine white cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Mix until smooth.
- Bake: Pour batter into prepared pan and bake for 28 to 32 minutes until a toothpick inserted comes out clean.
- Poke Holes: While warm, poke holes all over the cake’s top with a wooden spoon handle.
- Prepare Topping: Combine cream of coconut and sweetened condensed milk. Pour over warm cake and let it soak in.
- Cool and Chill: Cool cake, then refrigerate for at least 2 hours.
- Whip Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Finish: Spread whipped cream over the chilled cake, sprinkle with shredded coconut, and serve chilled.
Notes
- Toast shredded coconut for extra texture and flavor.
- You can use Cool Whip instead of homemade whipped cream.
- Flavors meld beautifully, so the cake is even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 39g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
